Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Monday, January 23, 2012

Kalamata Olive Scones - A Trip Down Memory Lane

Years ago, before the girls were born and when I was still eating gluten, DH and I went to a mom and pop Italian restaurant on a whim. We had gone 30 minutes inland from the shore where we lived to a rural part of the state with lovely one-lane winding roads. (Boy I miss those curvy tree-lined roads, so much fun to drive!) We'd make the out-of-the-way trip to a special mom and pop brewing supply store so DH could get what he needed to brew his own beer. The Italian restaurant was on the way back, so we stopped there for dinner (once, and then as often as we could justify). It was small and romantic with dynamite food, but what I liked best were the warm scones they served with small bowls of balsamic vinegar and olive oil. In the bottom of the bowl of olive oil were sliced kalamata olives. The scones with the olive oil and olives were just to die for, they were so good. When I saw Gluten Free Goddess' recipe for Savory Scones with Olives and Rosemary, they reminded me of those scones at the Italian restaurant. I had to make them.

I made a few changes to the original recipe (which I encourage you to check out here), most notably omitting the eggs and the nut flour. I also really don't care for rosemary, so I used just a little ground rosemary. I also made them nice and dry on purpose - that's the way I like scones. I think these olive scones, warm right out the oven, are dynamite. They are really good. Thanks, Karina, for stirring up happy memories and for a great savory scone recipe I can work with and feel good about.

2 cups GF flour blend (I used Bob's Red Mill)
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. xanthan gum
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. ground dried rosemary
1/4 tsp. black pepper

6 tbsp. dairy-free, soy-free margarine (such as Earth Balance)

1/2 cup rice milk
1 tsp. apple cider vinegar
1/2 cup chopped kalamata olives

Preheat oven to 375 degrees. Line a baking sheet with parchment paper, set aside.

In a large bowl whisk together the flour through the pepper. Cut in the margarine with a pastry blender until the mixture resembles fine meal. Set aside.

Combine the rice milk and vinegar. Pour all at once into the dry mixture. Mix with a fork until the mixture sticks together and pulls away from the sides of the bowl. The mixture should not be too wet or too dry. If it is too dry, add 1 tbsp. water at a time until all the dry ingredients have been incorporated. If it is too wet, add 1 tbsp. flour at a time until you can handle the dough without it sticking to your hands. Stir in the chopped olives.

Turn the dough onto a lightly floured cutting board. Knead the dough a few times until smooth. Pat the dough into a circle 1/2 inch high. Cut the dough into 8 wedges. With a spatula, transfer each wedge to the prepared baking sheet, placing 2 inches apart.

Place the scones into the oven and bake 15 - 20 minutes, or until the bottoms and edges are lightly browned. Remove from the oven. Transfer the scones to a wire rack to cool. Serve warm or at room temperature. Makes 8 scones. These are good spread with margarine or dipped into olive oil and balsamic vinegar.

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